Grilled Pork Tenderloin with Mustard-Dill Sauce
- 10 tablespoons fresh dill
- 1 1-pound pork tenderloin
- 2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds
- 1 tablespoon honey
- ½ cup white balsamic vinegar
- ¼ cup Dijon mustard
Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini. Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-di...